Steak And Onion Pie Recipes

PUB-STYLE STEAK AND ONION PIE

Steps:

• In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
• In a bowl, toss the meat in 1/4 cup of flour to coat.
• Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
• Next, add the meat to the pan and saute until browned on all sides.
• Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
• Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
• Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
• After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
• Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
• Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
• Let rest for a few minutes, then enjoy!

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

STEAK AND ONION PIE

Steps:

• Cook onions slowly in melted shortening until yellow. Remove onions and set aside.
• Slice meat into one inch cubes and toss in a mixture of flour and spices.
• Brown meat cutes in the hot melted shortening.
• Add boiling water.
• Cover skillet and cook over low heat approximately one hour.
• Add potatoes and cook 15 minutes more.
• Arrange onions over top of mixture.
• Pour into a greased 8-inch casserole dish.
• Fit pastry crust over top.
• Slit top with knife and seal edges of crust.
• Bake in 450 degree oven for 25 minutes.

STEAK AND ONION PIE

Steps:

• In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.

STEAK POT PIE

Steps:

• In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.